Dungeness Crab Cakes
1 pound Dungeness crab meat, picked over for shells, but kept chunky
¼ cup red or yellow bell pepper (or both), peeled & cut into a 1/8-inch dice
3 tablespoons mayonnaise
3 tablespoons freshly toasted bread crumbs (or toasted Panko)
1 tablespoon fresh parsley and chives, finely chopped
Salt and pepper to taste
DIRECTIONS
1. Gently squeeze out excess juice from crab and place into a large bowl. Carefully mix in other ingredients making sure not to over-mix so that the crab stays chunky.
2. Mold into desired shape and sauté in a hot pan lined with olive oil until browned on both sides---about two minutes per side. Keep warm in low oven if needed.
These crab cakes do not contain eggs, so they can also be eaten raw in salad form if desired. Without the egg, pay careful attention that ingredients are binding together as needed: Pinch the crab mixture together with 3-4 fingers. Mixture should just hold its shape in your hand. Sometimes adding more breadcrumbs will help to bind everything properly.
Cucumber and Cilantro Slaw
1 English cucumber, peeled & julienned (about 2 cups)
4 celery stalks, julienned (about 2 cups)
40 fresh cilantro leaves
1 tablespoon sherry or rice wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt to taste
DIRECTIONS
1. Combine vinegar, mustard, and salt in a small non-reactive bowl. Slowly whisk in oil and use to toss the cucumber, celery and cilantro.
2. Place small handful of slaw on top of warm crabcake and serve immediately.